Cakes that stick

[beatiebow]

I buttered the tin but lo and behold it has broken into quite a few pieces upon removal. Could it have happened because the recipe called for three large eggs and I used three medium eggs? (Or do I just need extra grease for the tin?)

[blametheparents]

I always use greasproof paper aswell as greasing the tin.
I have never had a cake stick using this method.

[beatiebow]

Thanks, I shall get some baking paper in. I didn't check it before taking it out so maybe it needed a touch more cooking

[silverwoodhelpdesk]

What sort of butter did you grease with. If you used a "spreadable" butter (or margarine) it often contains olive oil which can cause sticking, particularly in an anodised aluminium pan. Always best to use hard block butter or marg, or groundnut oil is also good (and tasteless).

[paranoidmother]

you could use Cake Release this solves all problems with cakes sticking and doesn't leave any taste behind.

[geraldinetheluckygoat]

you could line the tin as well in future, I always do this, tis a pain but less of a pain than having the cake break. Also, leave in the tin for five or ten minutes after you get it out of the oven, put the tin on a cooling rack. It will be a bit more firm when you turn it out.

[geraldinetheluckygoat]

oh sorry blametheparents has already said to line tin, sorry!

[beatiebow]

Thanks for all the ideas-have got some paper in and will have to try getting some real butter too (that spray sounds good!).

[Olihan]

I always just use Stork to grease my tins then line bottom and sides with greaseproof then grease again. I've never had a cake stick using that method.